Lumpia [ Filipino Eggrolls ]

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia (Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.
In the Netherlands, Belgium and France, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia. In Venezuela, it is spelled "lumpia" and it was introduced by Chinese people who migrated to the South American country.

Ingredients

• 1 tablespoon (15ml) vegetable oil
• 500g pork mince
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 1 medium carrot, minced
• 2 spring onions, chopped
• 60g thinly sliced green cabbage
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon (5ml) soya sauce
• 30 lumpia or spring roll wrappers
• vegetable oil for frying

Sweet and Sour Sauce

• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup water
• 2 tbsp sugar
• salt to taste
• 1 tbsp cornstarch dissolved in 2 tbsp water

Make Sauce

1. In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.

How To Make

1. Place a wok or large frying pan or wok over high heat, and pour in 1 tablespoon vegetable oil. Cook the mince, stirring frequently, until no pink is showing. Remove from pan and set aside.
2. Drain oil from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Put the rolls on a plate as you go and cover them with plastic wrap to retain moisture.
4. Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Note: To make a wet spring rolls, fried way of cooking is not quite cooked by the stem.

Categories: Savory Snacks